Category Archives: Travel

Labor of Love: Hand Crafted Knives

Custom Made Knives by Heartwood Forge

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Great food is a result of many moving parts like quality ingredients, talented cooks and the right equipment, all working together to create an unforgettable meal. I’ve found that people here in Georgia are pretty savvy when it comes to knowing how our food is grown and where it comes from. And thanks to popular cooking shows, they also know how to properly cook and present that food! But I wonder if they’ve ever given much thought to how their pots, pans and their knives are made? Well I did, so I took a journey to Jefferson to find out.

Heartwood Forge chefs knife

photo by Will Manning

Nestled in the woods right off Potters House Road is Heartwood Forge, where designer and knife maker Will Manning creates his practical works of art. Hoping to answer my own question, I spent the day making knives with Will. Which admittedly, from the outside looking in, seemed more like Will making the knives while I just watched. What I learned was this: Will is very skilled and passionate in what he does. He uses repurposed metal from places like Monticello to make his knives; salvaged wood from trees like pecan, box elder and maple or white tailed deer antlers to make the handles; and reclaimed brass for balancing the handle with the blade of the knife. I also learned that his goal is to put his knives in the hands that will use them, and for that measure he has a virtual store front where you can browse and buy your knives. If you’re thinking you want something more a bit more personal, like a custom made knife, then you’re in luck, because as it turns out, Will makes those too!

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Photos by Jennifer Hill Booker

Meet Chef Jennifer Booker . . .

Getaways for Grownups: 21plus Travel

Chef Jennifer Booker

Chef Jennifer Booker

Meet one of the ten chefs who will compete in the 3rd Annual Golden Onion

By Hope S. Philbrick

Chef Jennifer Hill Booker, owner and executive chef of Your Resident Gourmet in Lilburn, Ga., was named a Georgia Grown Executive Chef in 2013. She writes a weekly newsletter, is a contributing columnist and recipe developer for several magazine titles, and hosts Basil Radio Show. She partnered with Hard Rock Café-Atlanta for its culinary series, served as a culinary expert for Williams-Sonoma, and taught at Le Cordon Bleu College of Culinary Arts-Atlanta. A member of Les Dames d’Escoffier International, Booker is co-chair of its farm and garden initiative. After earning a B.A. from The University of Tulsa, she completed Oklahoma State University-Okmulgee’s Culinary Arts program and later earned a Cuisine de Base Certificate from Le Cordon Bleu-Paris. She led Grayson Technical High School’s efforts to earn accreditation through The American Culinary Federation, making it the first school in Georgia to boast such honors.

Her new cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent, is set to be released by Pelican Publishing House on September 1—and is already available for pre-order at Amazon.com.

Have you ever competed in a cooking competition before?
I have done several. In culinary school we had mystery baskets and it was much harder than the rules for Golden Onion in that we didn’t know what ingredients we’d get so we couldn’t prepare. Also, when I was teaching at Le Cordon Bleu I liked doing competitions with other chefs, just hanging out as friends.

You’ll be competing in Golden Onion for the first time this year. What motivated you to enter?
A couple of different things. As a Georgia Grown Executive Chef I wanted to get in there and promote one of our state commodities. Plus I have friends who have competed previously and they had nothing but good things to say about it. I think it will be lots of fun.

You’ll be preparing “Vidalia Onion, Wild Mushroom & Gruyere Tartlet.” What considerations went into creating your recipe?
My cookbook will be out later this year and I want to showcase some things in the cookbook and also bring in Vidalia onions and show how versatile they are no matter what cooking style you’re using. I’ll show the sweetness of the onion by caramelizing it then pair it with the meaty richness of mushrooms. I’ll also show how a Vidalia onion can be a pickle. The pickling acid will balance that sweetness and cut through the fat.

How long did it take you to develop the recipe, which must include a Vidalia onion and be prepared in an hour at the competition?
Technically since it’s from the cookbook maybe a year, but to think up what I wanted to do for Golden Onion I knew within 15 minutes that I’d do the tartlet.

The day before the competition, how will you prepare? Will you find it hard to sleep that night?
The day before I’ll be doing some cooking demonstrations at an expo, so I’ll need to pack up two days before the competition. What I do is run through everything in my mind—unpacking, setting up, cooking, plating, judges’ tasting and winning. I’ll be prepared that way. I’ll be excited but fine. I know the value of sleep.

Tell me more about Your Resident Gourmet.
I founded Your Resident Gourmet in 1995 while living in Germany as a way to continue cooking while we were overseas and it has grown into a culinary company with cooking classes, demonstrations, menu consulting and now a cookbook. We do personal chef services and intimate catering—we could do a couples’ anniversary dinner, a girls’ night out, but generally not weddings [or other large events].

In addition to booking a private party, how might readers get a taste of your cooking?
We have a product line, Jelly’s Jams & Condiments—my daughter’s name is Janelle and her nickname is Jelly. Right now we have a cranberry orange relish which is wonderful on sandwiches as well as roasted and grilled meats. We also have a red onion confiture, a sweet and sour pickle relish. You can just click on over to YourResidentGourmet.com and pick them up.

We’re switching over to organic ingredients and I’m retesting the recipes with the organic produce.

That’s interesting. You need to retest the recipe?
When switching suppliers I test for quality and flavor profile. In my experience, it will be better. Organic produce tends to be fresher and have brighter color.

Is there any dish that you’re most known for?
I get credited for healthy cooking and ‘farm to table,’ which I call ‘local and seasonal.’ I don’t know if I’m known for a dish as much as a style of cooking, which I call Floridian cuisine—with lots of tropical fruits, vegetables and fish—and classical French.

Chef Jennifer BookerAs a Georgia Grown Executive Chef, how do you define ‘local’?
Local to me is within a 100-mile radius. I try to do my very best to shop and eat local as well as seasonal. Remember with seasonal you’re able to can, preserve or freeze products in season so you can enjoy them when they’re out of season—like Vidalia onions.

What do you most like about cooking with Vidalia onions?
The versatility. I can add them to a dish for sweetness, pickle them to add sourness, I can eat them raw—and I love that fact, I love them chopped on top of beans and greens. And they don’t make you cry!

Vidalia onions add a great flavor to every savory dish without the bite or bitterness of other onions. I look at Vidalia onions as a delicacy because I can only get them while in season and only from Vidalia, Georgia. I make a point of using them and have created specialty dishes just so I can use more Vidalia onions.

Aside from Vidalia onions, what are your favorite Georgia ingredients?
I definitely love pecans and I’m very excited about our Georgia Grown olive oil.

When you’re at home, after a long day, what’s your favorite thing to eat?
I’m a country girl at heart, so I love beans—pinto beans, Northern beans and more. I love slow-cooked savory beans and ham hocks or greens with chow chow on top.

More Information…

Your Resident Gourmet
Lilburn, GA
678.294.2002

Georgia Organics: It’s NOT Your Mother’s Garden Club!

Last weekend I attended my very first Georgia Organics Conference, which was held on Jekyll Island, located on the coast of south-east Georgia. There on a scholarship courtesy of Les Dames d’Escoffier International-Atlanta Chapter, I was determined to go and do my best to learn something new about organically raised food. But, I’ll be honest with you-I wasn’t sure what to expect. Would there be a bunch of tree huggers spouting the dangers of eating meat? Would farmers and legislators have a battle royal over the use of the word ‘organic’? Would I be allowed to eat white bread without getting dirty looks? I’m glad to say that it was nothing like I feared and everything I had hoped for; everyone from farmers, to chefs, to educators, to legislators who have made it their life’s mission to get naturally grown food from the farm- to the table -to us, coming together for that one common goal.  As a GA Grown Executive Chef, that is something I can get behind.

So, what is Georgia Organics? It is a member supported, non-profit organization connecting organic food from Georgia farms to Georgia families. They believe that food should be community-based, not commodity-based, and I happen to agree with them.  So if you want to know how your food is grown and where it comes from before you put it in you mouth-then check them out. It’s worth the effort.

Contact them at:                                                                   

678.702.0400
Fax: 678.702.0401
200-A Ottley Drive,
Atlanta, GA 30324
info@georgiaorganics.org

www.georgiaorganics.org

Farm Cocktails & Film @ Gilliard Farms!

Looking for the perfect way to spend a Saturday afternoon? Your Resident Gourmet is here to help . . . join CheFarmer Matthew Raiford as he hosts Farm Cocktails & Film at Gilliard Farm-his family’s certified organic farm. This event includes culinary delights, hand-crafted cocktails, a tour of Gilliard Farm, and the screening of  the documentary Ground Operations: Battlefields to Farmfields.
So please come out and join me in supporting one of Georgia’s premier organic farms and enjoy a wonderful afternoon of Farm Cocktails & Film!

 

 

Hope to see you there!

Chef Jennifer   

 

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Farm Cocktails & Film
green_rooster

 
Saturday, November 16th, 2013
Gilliard Farms is and organic farm that was first established in 1874 by their great great great grandfather Jupiter Gilliard.  The farm has never used chemicals to grow any crops and is a member of Georgia Organics,  Coastal Organic Growers and Georgia Grown. Althea & Matthew Raiford are the sixth generation to farm this land.
About the Farm:
Gilliard Farm is a Georgia Centennial Farm that is African American, Veteran owned and Certified Organic. At Gilliard Farm, they work with the earth to provide wholesome, organic produce for tables across our region.  For them, organic farming is not a trend  but rather a tastier way of balancing your nutritional needs with the needs of the environment.  Gilliard Farm’s commitment to providing the finest quality produce is a way of  making healthier, safer and affordable options available to everyone.
About the Event:
Farm Cocktails & Film is is a fundraiser supporting Gilliard Farms.
The afternoon includes a screening of the documentary film Ground Operations: Battlefields to Farmfields , which features their very own Farmer Althea Raiford. The film,  follows the stories of an ensemble of visionary vets who are creating a new life in organic farming and ranching.
We will kick the afternoon off with a  Farm-Fresh cocktail hour, featuring Muscadine Shrub and small bites.
Small Bite Menu:
*Buttermilk Biscuits with Gilliard Farm’s Pulled Pork and Homemade Slather
*Roasted Root Vegetables with Honey Glaze and Red Quinoa
*Herb Stuffed and Roasted Gilliard Farm’s Pastured-raised Chicken
*Margarita Shrimp
*Nana’s Mini Sweet Potato Pies
Hand Crafted Drink Menu:*YRG Peach Brandy Cocktail w/ Lavender Syrup

*YRG Pomegranate Brandy w/ Vodka Lime Twist

*Muscadine Shrub

*Assorted Small Batch Beer

About the Tickets:
Buy your ticket for Gilliard Farms’ Cocktails & Film for Saturday, November 16 from 4-7.
at www.gilliardfarms.comIf you cannot make it to out to the farm, please donate or sponsor a ticket for members of the military and their families.

You can show your support on

BrownPaperTicket:
www.brownpapertickets.com/event/431811
.

Featured Chef: 
Chefarmer Matthew Raiford
Chefarmer Matthew Raiford, is the sixth generation farmer behind Gilliard Farms. Raiford has a Bachelor’s degree in Culinary Management from The Culinary Institute of America (Hyde Park, NY) and a certificate in Ecological Horticulture from the University of California – Santa Cruz.
Guest Chef:

Chef Jennifer Hill Booker
Chef Jennifer Hill Booker is not only a Cookbook Author and Culinary Educator, she is also the Executive Chef and Owner of Your Resident Gourmet, LLC, a Personal Chef and Catering Company. Chef Jennifer was recently named, one of only four Georgia Grown Executive Chefs for 2013 by Georgia Department of Agriculture Commissioner Gary W. Black and Georgia Restaurant Association President Karen Bremer.

 

Who is Getting YOUR Tip?

Are you a standard 15% tipper when you dine out? Do you leave more for great service and less for poor service? Have you every really thought about who actually gets the money you leave behind?
Make sure you read this week’s Your Resident Gourmet Newsletter before your next dining out experience. This eye opening article by Pete Wells really clears up any confusion about who is and and who isn’t getting your restaurant tip! It may not be who you think . . .

Chef Jennifer   

 

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Leaving a Tip: A Custom in Need of Changing?

photo by Dennis Yermoshin for The New York Times
Try one of these techniques if you want better service in restaurants:

1. Become very famous

2. Spend $1,000 or more on wine every time you go out

3. Keep going to the same restaurant until you get VIP treatment; if that doesn’t work, pick another place

 

Now, here is a technique that is guaranteed to have no effect on your service: leave a generous tip.

I’ve tipped slightly above the average for years, generally leaving 20 percent of the total, no matter what. According to one study, lots of people are just like me, sticking with a reasonable percentage through good nights and bad. And it doesn’t do us any good, because servers have no way of telling that we aren’t the hated type that leaves 10 percent of the pretax total, beverages excluded.

Some servers do try to sniff out stingy tippers, engaging in customer profiling based on national origin, age, race, gender and other traits. (The profiling appears to run both ways: another study showed that customers tended to leave smaller tips for black servers.)

I could go on against tipping, but let’s leave it at this: it is irrational, outdated, ineffective, confusing, prone to abuse and sometimes discriminatory. The people who take care of us in restaurants deserve a better system, and so do we.

That’s one reason we pay attention when a restaurant tries another way, as Sushi Yasuda in Manhattan started to do two months ago. Raising most of its prices, it appended this note to credit card slips: “Following the custom in Japan, Sushi Yasuda’s service staff are fully compensated by their salary. Therefore gratuities are not accepted.”

Sushi Yasuda joins other restaurants that have done away with tips, replacing them with either a surcharge (Atera and Chef’s Table at Brooklyn Fare in New York; Next and Alinea in Chicago; Coi and Chez Panisse in the San Francisco Bay Area) or prices that include the cost of service (Per Se in New York and the French Laundry in Yountville, Calif.).

The chef Tom Colicchio is considering service-included pricing at one of his New York restaurants, paying servers “an hourly rate that would be consistent with what they make now,” he said. “I think it makes perfect sense. I’m not sure my staff is going to think it makes perfect sense.”

These restaurants are numerous enough and important enough to suggest that a tip-reform movement is under way. On the other hand, they are few enough and exceptional enough to suggest that the movement may remain very small, and move very slowly.

Americans have stuck with tipping for years because all parties thought it worked in their favor. Servers, especially in restaurants from the mid- to high-priced, made good money, much of it in cash, and much of that unreported on tax returns. Owners saved on labor costs and taxes. And customers generally believed that tips brought better service.

The self-interest calculation may be different now. Credit card receipts and tougher oversight have virtually killed off unreported tips.

Another change is cultural. The restaurant business can be seen as a class struggle between the groomed, pressed, articulate charmers working in the dining room and the blistered, stained and profane grunts in the kitchen. The rise of chefs that are also owners has brought a few of the grunts to power. But as the average tip has risen to 20 percent or so from 15 percent, the pay for line cooks, dishwashers and others has stayed low.

At Coi, in San Francisco, Daniel Patterson, the chef and owner, levies an 18 percent service charge to be “shared by the entire staff,” the menu notes. One of his motives was to level out the income disparity that tipping creates between the kitchen and the front of the house, he said.

“Neither one is more important than the other,” Mr. Patterson said. “So it doesn’t make sense to me that servers would make three to four times as much as cooks.”

A second change has been howling outside the door. Front-of-house workers are suing one respected restaurant after another, including Dovetail, last month, accusing them of playing fast and loose with the laws on tips. The charges include sharing tips with workers who aren’t eligible for them and making tipped employees spend too much time on what is called sidework, like folding napkins between meals.

One such lawsuit was settled for more than $5 million. Some owners now think they can avoid the suits by eliminating tips.

“You abide by the letter of the law and do a service charge,” said Nick Kokonas, an owner of Alinea and Next. “That’s the only way you can take that income and spread it out to the staff.”

Restaurants that move to a surcharge or service-included pricing pay much more for labor, losing a sizable payroll-tax credit on tipped income.

Still, Mr. Kokonas said: “It’s worth it, because as soon as you grow to a certain size these days, and you’re high profile, everyone starts examining what you do. It’s not good enough to say, ‘These guys are making $100,000 a year and they’re treated really well and they have full health care.’ That’s irrelevant. It’s ‘Did they get paid overtime for their sidework?’ “

Mr. Kokonas’s restaurants and others call the extra fee a service charge. The term is misleading if the money goes to workers who don’t serve, and lawyers warn that in New York State, that would be illegal.

Justin Swartz, a partner at Outten & Golden, a law firm that represents employees, says that in New York State, the fee should be called something like an administrative charge, or rolled into menu prices.

Even that won’t make restaurants entirely lawsuit-proof, particularly if some customers insist on tipping anyway. “You’re right back to square one,” said Carolyn D. Richmond, a lawyer at Fox Rothschild who advises many prominent restaurateurs. This summer, after consulting her and running the numbers, David Chang decided against service-included pricing for his Momofuku restaurants in New York.

“It’s a change in legislation that we need, and a change in the American diner’s view on tipping,” Ms. Richmond said. “And that’s even harder than changing legislatures.”

But the diner’s views may be changing. This is in part because restaurants like Per Se have taken the lead, but also in part because those lawsuits have corroded our faith that our tips will go where we want them to.

Even if we believe the argument that workers’ lawyers are going after technical violations of archaic, Depression-era laws, they have brought to light a major peculiarity of the restaurant business: they depend on tips to make their payrolls. The temptation to treat that money as general revenue can be hard for some to resist.

Since the suits began, “people think restaurants are just hoarding that cash,” Mr. Chang said.

But forget the cheats; the suits have also reminded us that many employees share our tips. So, if we leave 10 percent to signal our unhappiness with our server’s tone of voice, we may be hurting other workers, from the host who seated us by the window to the sommelier who suggested that terrific Sicilian white, to the runner who delivered the skate while it was still hot. How much longer can we insist that it’s our privilege to decide whether we want to pay these people?

“A service charge and a salary brings the profession back into the bright sun of the professional mainstream, instead of the murky half-light in which restaurants used to exist,” Mr. Patterson said.

He is a true believer, but he can’t convince everybody. In 2010 he tried an 18 percent service charge when he opened Plum in Oakland, Calif. Perhaps because Plum was less expensive and more casual than Coi, diners rebelled, and he dropped the charge.

The new system may not be right for customers at value-oriented places like Plum, at least for now. But it’s time for all of us who go out to eat to think twice about our habits. Tipping doesn’t work, and it doesn’t feel very good anymore, either.

Georgia Grown Savannah Summerfest!

Georgia Grown Savannah Summerfest

June 29th at the Savannah State Farmers Market

sav summerfest Join us at the Savannah State Farmers Market for fresh Georgia Grown produce and free family fun at the Savannah Summerfest! This year’s Summerfest will be held on June 29, 2013 from 10:00am-3:00pm. Stop by the market to purchase your summer produce fresh from the farmer and taste fruits and vegetables from vendors across Georgia. The Summerfest will include children’s rides, face painting, an antique car and tractor show, and samples of Georgia’s finest cheese, jellies, honey and more!

Beyond All-Inclusive, Beyond All-Compare

Mexico’s Luxury All-inclusive Resort Offers Its First Ever Culinary/Spirits Focused Package

Grand Gourmet Package at Grand

Velas Riviera Nayarit Features

Cooking and Mixology Classes,

Tequila Tasting

 

Complementing the gourmet experience offered by its four specialty restaurants, the “Beyond All-Inclusive, Beyond All-Compare” Grand Velas Riviera Nayarit is offering its first ever Grand Gourmet Package. The unique package features a private two-hour cooking class with chefs from a selection of its Italian, Mexican and French restaurants, Lucca, Frida and Piaf, as well as a tequila tasting and private 45-minute mixology class. Gourmet welcome amenity and private VIP airport transfers are also included.

Guests enjoy all-inclusive features of the AAA Five Diamond resort including luxury suite accommodations, a la carte dining at a choice of gourmet restaurants, premium branded beverages, 24-hour in-suite service, taxes and gratuities The package is available now through December 19th, 2013, with rates starting at $379 per person, per night based on double occupancy. Minimum stays apply and rates are subject to availability.

Grand Velas Riviera Nayarit has not only revolutionized the luxury all-inclusive concept and set the bar for other resorts, but its four signature restaurants offer gourmet á la carte dining on par with restaurants in the world’s top culinary destinations. Served at the swim-up Aqua Bar and in the resort’s signature restaurants, guests enjoy the Signature Margarita Menu, a special selection of 12 delightfully unique cocktails. The lauded menu includes the Cocoa Signature Margarita, which uses chocolate directly from Chiapas fused with an orange essence, as well as Clamato Chilli Pepper, Tamarind Mint and Avocado Pistachio flavored drinks.

For reservations or more information, please call 1-877-398-2784 or visit http://www.vallarta.grandvelas.com.

 

compliments of www.BasilBuzz.com

YRG Spotlight: Vino Venue!

This week’s Your Resident Gourmet Newsletter is Spotlighting Vino Venue! It’s the perfect place for neophytes to learn more about wine, experts to enjoy their favorite vineyards, and everyone else to engage in lively conversation over a perfectly prepared meal.

Bottoms Up!

Chef Jennifer

 

 

 

YRG Spotlight:Vino Venue!

 

 

        

 

     At a recent outing with friends, I discovered the new ‘IT’ place for a unique wine tasting experience. Atlanta Wine School founder Michael Bryan had opened a one of a kind wine bar and retail boutique that offers shopping, wine tasting, dining, wine and beer education in a stylish yet surprisingly comfortable space. As you walk into Vino Venue, you are met by a window length lounge of overstuffed chairs, benches, and tray topped tables. Tall banquet-style tasting tables are next to greet you, followed by dining nooks, a curving wine bar and floor-to-ceiling wine racks in the retail boutique.

The wine menu offers a large list of wine by the bottle, flights, carafes as well as single pours at the bar. The selection of wines by the glass totals 50 most nights and they have recently added a craft beer list including favorites like Boulevard Tank 7, Trappistes Rochefort 10, and Samichlaus Doppelbock.

The biggest draw for me was Vino Venue’s self-serve wines dispensed from Enomatics machines. Here’s how it works . . .You buy a rechargeable credit card, select your wine from what looks like a vending machine of full sized wine bottles, and decide on a 1 ounce taste, a half glass or a full glass pour. I was able to taste three different wines before deciding my favorite, without wasting money or wine. How cool is that?

If you’re looking for something to nosh on while enjoying your wine, then their small plate menu is the perfect choice. It features snacks like, maple bacon popcorn and peppadew sweet peppers stuffed with honey goat cheese. Want the full dining experience? Try some of their larger plates. We enjoyed the Wild Mushroom Flatbread with caramelized onions, mozzarella and parmagiano reggiano, truffle oil and fresh herbs. The Duck Leg Confit with mixed greens, raspberry vinaigrette and duck skin cracklings, and the Smoked Salmon Flatbread with capers, chopped red onion, and basil aioli.  There is also an event room with a demonstration kitchen for large parties, team building classes, and wine tasting seminars hosted by their Executive Chef and Wine Experts.

 

 

Vino Venue Address

4478 Chamblee Dunwoody Road
Chamblee, GA 30338
Located at I285 and Chamblee Dunwoody Road
770-668-0435
888-759-7819 toll free

www.vino-venue.com

 

Here is a little peek at what group events Vino Venue has to offer . . .

Wine socials for business prospects & clients

Live wine dinners with a Private Chef and Sommelier

Birthday and anniversary celebrations in private

Private one-on-one tutoring in homes for couples & small groups

Team-building: blind tastings, spirited competitions, trivia games-the themes are endless

Charitable events, non-profits, and association functions

Supper Clubs, Book Clubs, Neighborhood Associations, Swim & Tennis Clubs

 

Wine Drinking Habits of Men vs Women

by Gregory D. McCluney

 

The Wine Drinking Habits of Men vs., Women

 

(P.S. It’s not what you think)

 

Conventional wine-wisdom says Chardonnay is the most popular wine in America,  Women drink more Chardonnay than any other varietal, Men buy most of the premium wine purchased, and Women prefer a sweet (as in White Zin) wine while men prefer a tannic red.

More or less, all of the above is false.

 

According to recent research documented by winebusiness.com and summarized by Dr. Liz Thach, MW, many marketing stereotypes about gender and wine drinking simply aren’t true. Things have changed. Over 300 California wine drinkers (equal in gender) were surveyed about their habits and preferences. The results were compiled, both those where men and women agree and those where the research revealed strong differences. According to Nielson, wine consumers overall consist of 55% women and about 45% men. In the last decade, men have become more avid wine drinkers while drinking less beer.

 

Preferred wine varietals

Surprisingly, Cabernet Sauvignon and Merlot rank number one and two respectively for both men and women. But the stats change for third place where women score White Zin just ahead of Chardonnay, their number four varietal. Men prefer Pinot Noir (in third place), and then Chardonnay ranks fourth as their number one white choice. Red Zin is number five for men but comes in seventh for women after Pinot Grigio. The least popular white among both was Chenin Blanc, and the lowest-ranking red was Grenache.

 


When do we like to drink?

 

The study asked both genders to rank 22 different wine-drinking occasions. Sixteen of these came in sync for both men and women.

 

The top four (for both) were:

1. With meals at fine dining restaurants
2. Special occasions/celebrations (non-meals)
3. With meals at a friend’s house
4. To socialize with friends

 

 

In terms of their motivations to drink wine, both men and women agreed on the top three:

1. Because wine enhances food

2. They like the taste
3. It helps them to relax

 

Enjoy the Difference

 

The study noted six areas in which there were differences in how men and women consume wine. In all, women reported lower consumption when:

 

1. Alone at home to relax after work 
2. Alone while cooking 
3. Alone at a bar 
4. With meals at home alone 
5. With meals at home 
6. With meals for business

 

 

Dr. Thach pointed out that four of these occasions are “alone” situations, and women identify the social benefits of consuming wine more than men. Especially when alone or in a business situation, women choose not to drink or drink much less than in a social setting.

Men tend to like the history and technical aspects of wine and may use wine speak as a way to show off their wine knowledge in social or business settings.

 

Why pay more?

 

Women choose and purchase more wine than men, often choosing wine over other beverages such as beer and spirits. They choose wine over these other beverages around 10 percent more often than men. But they are tighter with the purse strings.

 

Men are willing to pay more for a bottle. Actually, in this survey, they averaged over $4 more for a bottle than the women in the study.

While this research had some interesting implications for those in wine marketing, for most wine consumers, its business as usual. Meanwhile, for the rest of us, pull a cork and viva la difference!

 

 

 

 

Shrimp Packs a Nutritional Punch!!

If you’ve promised to eat healthier, start your new year off right with shrimp as you look to warmer months!With the holidays behind us and many of your readers working hard on their New Year’s resolutions, here’s an idea for helping people stick to their guns in 2013!

The nutritional advantages of shrimp speak for themselves

~~One three-ounce serving contains just 83 calories

~~Only two grams of fat

~~Healthy omega-3s

~~Nearly 20 grams of protein.

 

“Shrimp deserves a place at the table. It is quick and easy to prepare and it’s the perfect protein addition to scores of everyday meals, from a delicious, down-home shrimp salad to tantalizing Thai and mouth-watering Mexican dishes,” said Judy Dashiell, Senior Vice President, National Fisheries Institute. “It fills the bill for those light and healthy meals that are perfect at a summer cookout, as well as for the creature comforts we all crave when the mercury dips.” So, let’s start America’s new year off right with this shining seafood!

Shrimp and Avocado Salad

Courtesy of The Shrimp Council

Serves: Four

Ingredients:

1 Tbsp extra virgin olive oil

1 Tbsp chopped fresh cilantro

Juice from one lime (about 2 tablespoons)

1 lb medium or large cooked shrimp

1 C grape or cherry tomatoes, halved

1 avocado, cut into ½-inch cubes

¼ tsp kosher salt

Freshly ground pepper

 

Instructions

Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.

 

Nutrition Information:

220 Calories

11 g Fat (2 g saturated, 0.5 g omega-3)

330 mg Sodium

6 g Carbohydrates

3 g Fiber

25 g Protein

20% Vitamin C

20% Iron

Recipe Courtesy of: The Shrimp Council

Photo Credit: © Marco Mayer – Fotolia.com

Make 2013 Your Best Year Yet!

Happy New Year 2013!

 

Most of us start the New Year with a list of resolutions on how to eat better, get more exercise, and be kinder to over-worked selves. There are so many reasons why we aren’t already taking better care of ourselves, from fast paced schedules, juggling work and family, to not knowing how to cook a healthy well balanced meal. Juicing may be just what you need for a quick and nutritious way to jump-start your healthier 2013. This week’s Your Resident Gourmet Newsletter talks about the pros and cons of juicing and even shares some really great juicing recipes.

 

Here’s to a Better You in 2013!

Chef Jennifer

 

The Benefits of A Juice Detox



The benefits of A juice detox?

Juicing is a great way to squeeze fruits and vegetables into your diet if you typically don’t like them. Most people juice between 1-3 days in an effort to lose weight, improve their diet and eliminate the unhealthy foods they currently consume.  Clearer skin and relief from chronic health issues such as fatigue, constipation, bloating, and irritable bowel syndrome are also well known benefits of juice detox. *Contact your health professional if you are thinking of juicing for longer than 3 days or are currently taking any medication*

 

The side effects?

While there are definite benefits to doing a juice detox, there are side effects as well.  As with any type of detox the first few days usually present the same common symptoms – headaches nausea, dizziness and sometimes bad breath.  You will be more likely to experience headaches if your diet contains large amounts of caffeine, sugar, or sodium. You’re also likely to have frequent urination, diarrhea, and fatigue experience in the beginning of your juicing but by the end you should have a vast increase in energy. Also remember that juice, no matter where it comes from, is a concentrated source of calories. This is especially true if you use more fruits than vegetables in your juices. So add more leafy green vegetables, like kale, in your juice blends instead of ‘sugary’ vegetables like carrots.

 

What do I need to ‘juice’?

You will need a juicer that fits your level of use and your budget!  There are a variety of juicers on the market and picking the right only takes a little research.  When out shopping for your juicer feel free to ask lots of questions about its features and check its warranty. Once you have your juicer you’ll want to load up with fresh fruits and vegetables. Spinach, apples, kale, collard greens, beets, blueberries, strawberries and carrots are a great choice.  Bananas don’t juice so you’ll have to mash them separately and then add them to your juice and using too much citrus fruit may irritate your stomach, so limit your lemons, limes, and grapefruits. Remember that the fresh vegetable and fruits you juice at home will NOT be pasteurized, which could be a food-safety hazard. So be sure wash your hands with hot soapy water (for at least 20 seconds) and all produce before preparing your juice. It’s also best to drink your juice within one week, preferably on the same day that you make it. Don’t forget to wash the juicer with hot soapy water after each use, as well.

  

Juicing vs Blending?

Yes, you can still do ‘juicing’ while using your blender, there will just be a bit more work involved.  When you use a juicer to juice your food you are eliminating the fiber from the foods which decreases your digestion to almost zero.  By placing your foods in a blender you are not eliminating any of the fiber and your body will need to digest the ‘juice’ the same way as if you were to eat it raw.  To get around this issue, simply strain the blended juice before drinking any of it.  Use a fine mesh strainer or cheesecloth to remove all of the pulp from the juice. You can also freeze the pulp and add it to sauces, soups, and smoothies once you’ve finished your juicing detox.

 

Juicing Recipes

Here are a few simple tasty juicing recipes that help alleviate certain symptoms, as well as a basic Cleansing Veggie Broth.

Enjoy!

 

Potassium Juice

3 carrots
3 stalks celery
½ bunch spinach
½ bunch parsley

Ginger Root Boost

1 inch slice ginger root
Juice from 1 fresh lemon
6 carrots with tops
1 seeded apple

High Blood Pressure Reducer

2 garlic cloves
1 handful parsley
1 cucumber
4 carrots with tops
2 stalks celery

Yummy Green Drink

½ bunch spinach
2 big kale leaves
¼ cup OJ
1 small banana
1 kiwi

Homemade V8 (6 glasses)

6-8 tomatoes
3-4 green onions with tops
½ green pepper
2 carrots
2 stalks celery with tops
½ bunch spinach
½ bunch parsley
2 lemons (just the juice)

Cleansing Veggie Broth

BOIL:
3 carrots
3 kale leaves
2 celery
2 beets
1 turnip
½ bunch spinach
½ head cabbage
¼ bunch parsley
½ onion
2 garlic cloves